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Irresistible Make-Ahead Breakfast Rolls Recipe

Irresistible Make-Ahead Breakfast Rolls Recipe
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★★★★★

4.9 from 17 reviews

These irresistible make-ahead breakfast rolls combine savory sausage, fluffy scrambled eggs, and melted cheddar cheese all wrapped in tender crescent roll dough. Topped with a rich cheese sauce and optionally garnished with fresh parsley or green onions, they make the perfect hearty breakfast or brunch option that you can prepare in advance and bake fresh when needed.

Ingredients

Scale

For the Filling:

  • 1 pound ground breakfast sausage, cooked and drained
  • 10 large eggs, scrambled
  • 2 cups shredded cheddar cheese

For the Dough:

  • 1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)

For the Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper, to taste

Optional for Garnish:

  • Chopped parsley
  • Chopped green onions

Instructions

  1. Cook the sausage: In a large skillet over medium heat, cook the ground breakfast sausage until fully browned, breaking it up as it cooks. Drain excess grease and set aside.
  2. Scramble the eggs: In a separate pan, scramble the 10 eggs until just set, making sure not to overcook them as they will continue to cook in the oven. Lightly season with salt and pepper.
  3. Prepare the dough: Unroll the refrigerated crescent roll dough sheet onto a lightly floured surface. If using crescent rolls, press the seams together to form one large sheet. Use a rolling pin to gently flatten the dough evenly.
  4. Layer the filling: Spread the scrambled eggs evenly over the dough surface. Next, distribute the cooked sausage over the eggs, then sprinkle the shredded cheddar cheese on top.
  5. Form and slice the rolls: Carefully roll the dough into a log starting from the long side. Use a sharp knife to slice the log into 1-inch thick rounds.
  6. Arrange rolls for baking: Place each slice cut side up into a greased baking dish or parchment-lined sheet pan, leaving space between each roll for rising and spreading.
  7. Bake the rolls: Preheat the oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes, or until golden brown and cooked through.
  8. Make the cheese sauce: While the rolls bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for about a minute. Gradually whisk in milk and cook until the sauce thickens. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  9. Serve: Drizzle or serve the warm cheese sauce alongside the breakfast rolls. Garnish with chopped parsley or green onions if desired.

Notes

  • You can prepare the rolls ahead of time and refrigerate or freeze before baking for convenient meal prep.
  • Make sure not to overcook the scrambled eggs initially to avoid dry texture after baking.
  • If you prefer, substitute the breakfast sausage with cooked bacon or ham for variety.
  • Use a non-stick or greased baking dish to prevent sticking.
  • Add a pinch of smoked paprika or cayenne to the cheese sauce for a spicy kick.
  • These rolls are best enjoyed fresh but can be reheated in the oven or microwave.

Nutrition

Keywords: breakfast rolls, make-ahead breakfast, sausage breakfast rolls, cheesy breakfast rolls, crescent roll breakfast recipe, brunch recipe

Find it online: https://dinewithlily.com/irresistible-make-ahead-breakfast-rolls-recipe/